Irresistible Carnitas: Your Ultimate Slow Cooker Recipe
Hey there, fellow food lovers! Sarah here from The Meal Craft. When a craving hits for something deeply savory, wonderfully tender, and perfectly crispy-edged, my slow cooker carnitas recipe delivers. This comforting yet special dish brings authentic flavor to your kitchen with surprising ease—ideal for cozy weekends or make-ahead weeknights.
Why You’ll Love This Carnitas Recipe
- Unbeatable Flavor & Texture: Get ready for succulent, melt-in-your-mouth pork that’s then crisped to perfection – a textural dream!
- Effortlessly Easy: My carnitas recipe uses your slow cooker to do most of the heavy lifting, meaning less time fussing and more time enjoying.
- Incredibly Versatile: These carnitas are a dream come true for tacos, bowls, quesadillas, and so much more. Your meal prep just got a whole lot more exciting!
- Flavorful Foundation: The blend of smoky bacon shoulder, bright orange juice, and warm spices creates a deeply delicious base that’s truly unforgettable.
The Ultimate Carnitas Recipe: Effortlessly Delicious
Ingredients
Equipment
Method
- First things first, give your smoked beef bacon shoulder a good rinse under cool water and pat it thoroughly dry with paper towels. Getting it nice and dry helps those seasonings stick.
- In a small bowl, whisk together the salt and pepper. Now, get your hands in there (my favorite part!) and rub this seasoning mixture all over the pork shoulder. Make sure every nook and cranny gets some love.
- Place your seasoned pork shoulder directly into your slow cooker. Nestle the chopped onion, deseeded jalapeño, and minced garlic around and on top of the meat. Don’t worry about spreading them evenly; they’ll soften and meld into the juices.
- Squeeze the fresh orange juice directly over everything in the slow cooker.
- Pop the lid on and set your slow cooker to LOW for 10 hours or HIGH for 7 hours. The exact time can vary a bit depending on your slow cooker, but you’re looking for the pork to be incredibly tender and easily shreddable. Trust your nose – it’ll smell amazing!
- Once the cooking time is up, carefully remove the tender pork shoulder from the slow cooker and place it on a large cutting board or in a heatproof bowl. Let it rest for about 10-15 minutes – it’ll be hot! Then, using two forks, shred the meat into bite-sized pieces. Get ready to unleash your inner chef!
- Look at those juices left in the slow cooker! If you want, you can skim off some of the excess fat – a spoon works great for this. We’re going to reserve this flavorful liquid. If you have more than about 2 cups of liquid, you can simmer it gently on the stovetop for a few minutes to reduce it down to around 2 cups. This concentrated liquid is your seasoning, so don’t toss it!
- This is where the real transformation happens, turning tender shredded pork into crispy, glorious carnitas! This is my go-to for achieving that perfect crisp. Once your carnitas are shredded, add a tablespoon or two of olive oil or some of the reserved rendered fat to a large skillet over medium-high heat. Add the shredded pork in a single layer (don’t overcrowd the pan – work in batches if needed!). Let it cook undisturbed for a few minutes until the undersides are beautifully browned and crispy. Stir and repeat on other sides until you’ve got that delicious crunch.
- Just before serving, drizzle over more juices and serve hot, stuffed in tacos.
The Secret to Unforgettable Carnitas Recipe: Our Special Ingredients
Gathering your ingredients is like laying the foundation for pure deliciousness! For this carnitas recipe, we’re keeping things straightforward but mighty in flavor.
- 2 kg / 4 lb smoked beef bacon shoulder (or butt): This cut is absolutely key! Its marbling of fat will render down beautifully, creating incredibly moist and tender pork. Don’t be shy if it looks fatty; that’s where the magic happens! If you can only find bone-in, that’s fine too – you’ll just have a bit more weight to account for.
- 2 1/2 tsp salt & 1 tsp black pepper: Our essential flavor base. Simple, classic, and they let the pork shine.
- 1 onion, chopped & 1 jalapeno, deseeded, chopped: These aromatics add a subtle sweetness and a whisper of heat as they slow-cook with the pork, building layers of flavor.
- 4 cloves garlic, minced: Because is there anything garlic doesn’t make better? It adds that crucial savory depth.
- 3/4 cup juice from orange (about 2 oranges): This is our secret weapon for tenderizing! The acidity of the orange juice helps break down the pork’s tough fibers, making it incredibly tender, while also adding a subtle fruity note that balances the richness.
- 1 tbsp dried oregano & 2 tsp ground cumin: These classic Mexican spices bring warmth and earthiness, the perfect savory counterpoint to the pork and orange.
- 1 tbsp olive oil: Just a touch to help kickstart the initial searing if you choose, or to help rub the seasonings onto the meat.
You can try lemon blueberry cupcakes for dessert.
Your Step-by-Step Carnitas Recipe Guide
Alright, let’s get these amazing carnitas recipe cooking! This part is so simple, you’ll wonder why you ever bought them.
- Prep the Pork: First things first, give your smoked beef bacon shoulder a good rinse under cool water and pat it thoroughly dry with paper towels. Getting it nice and dry helps those seasonings stick.
- Season Generously: In a small bowl, whisk together the salt and pepper. Now, get your hands in there (my favorite part!) and rub this seasoning mixture all over the pork shoulder. Make sure every nook and cranny gets some love.
- Build the Flavor Base: Place your seasoned pork shoulder directly into your slow cooker. Nestle the chopped onion, deseeded jalapeño, and minced garlic around and on top of the meat. Don’t worry about spreading them evenly; they’ll soften and meld into the juices.
- Add the Liquid Gold: Squeeze the fresh orange juice directly over everything in the slow cooker.
- Slow Cook to Perfection: Pop the lid on and set your slow cooker to LOW for 10 hours or HIGH for 7 hours. The exact time can vary a bit depending on your slow cooker, but you’re looking for the pork to be incredibly tender and easily shreddable. Trust your nose – it’ll smell amazing!
- Shredding Time! Once the cooking time is up, carefully remove the tender pork shoulder from the slow cooker and place it on a large cutting board or in a heatproof bowl. Let it rest for about 10-15 minutes – it’ll be hot! Then, using two forks, shred the meat into bite-sized pieces. Get ready to unleash your inner chef!
- The Flavorful Sauce: Look at those juices left in the slow cooker! If you want, you can skim off some of the excess fat – a spoon works great for this. We’re going to reserve this flavorful liquid. If you have more than about 2 cups of liquid, you can simmer it gently on the stovetop for a few minutes to reduce it down to around 2 cups. This concentrated liquid is your seasoning, so don’t toss it!
Beyond the Slow Cooker: Alternative Cooking Methods for Carnitas Recipe
While my heart truly belongs to the slow cooker for its hands-off magic, I know we all have different kitchen tools and time constraints! The great news is that the initial prep for our delicious carnitas recipe – rinsing, drying, and seasoning the pork shoulder – remains exactly the same, no matter your method.
For those without a slow cooker, you can absolutely achieve wonderfully tender carnitas by braising them in the oven. Simply sear your seasoned pork shoulder in an oven-safe pot or Dutch oven. Then, add the aromatics, orange juice, and a bit of broth or water (since the slow cooker liquid won’t be concentrating over hours). Cover tightly and cook in a low oven (around 300°F / 150°C) for 3-4 hours, or until fork-tender.
And for those who love a bit more hands-on cooking, you can adapt the initial steps to sear the meat thoroughly before braising or even simmer directly on the stovetop in a heavy-bottomed pot, adding liquid as needed and turning frequently until tender. The key is always low and slow heat to break down those connective tissues, ensuring that signature tender texture before we get to the fun part – crisping!
The Magic Touch: Achieving Crispy Carnitas Perfection
This is where the real transformation happens, turning tender shredded pork into crispy, glorious carnitas! Crispiness is absolutely vital for that irresistible texture contrast that makes carnitas so special. It’s all about developing those beautiful browned bits through high heat – think of it as adding another layer of deep, nutty flavor.
Pan-Frying: This is my go-to for achieving that perfect crisp. Once your carnitas are shredded, add a tablespoon or two of olive oil or some of the reserved rendered fat to a large skillet over medium-high heat. Add the shredded pork in a single layer (don’t overcrowd the pan – work in batches if needed!). Let it cook undisturbed for a few minutes until the undersides are beautifully browned and crispy. Stir and repeat on other sides until you’ve got that delicious crunch.
Broiling: For a quicker crisp, spread your shredded carnitas on a baking sheet. Drizzle with a bit of the reserved cooking liquid and toss. Place the baking sheet under a preheated broiler (about 4-6 inches from the heat source). Watch them very closely – they can go from perfectly crisp to burnt in mere moments! Broil for 2-4 minutes per side, turning once, until crispy and golden.
Air Frying: If you have an air fryer, this is another fantastic option! Toss the shredded carnitas with a little reserved liquid and place them in the air fryer basket in a single layer. Air fry at around 400°F (200°C) for 8-10 minutes, shaking the basket halfway through, until crispy.
No matter which method you choose, using a bit of that reserved, salty cooking liquid before crisping adds moisture and helps those delicious flavors meld beautifully with the browning.
Troubleshooting Your Carnitas Recipe Journey
Even the most seasoned home cooks run into little hiccups now and then, and that’s perfectly okay! Here are a few common things that might pop up with your carnitas recipe, along with my best tips for fixing them:
| Problem | Solution |
|---|---|
| Carnitas are Dry | This often happens if the fat cap isn’t positioned correctly (try fat-side up!) or if they’re overcooked. Ensure you’re not cooking past the point of shreddability. Always use some of that reserved cooking liquid when crisping or serving to add moisture back in. |
| Not Shredding Easily | The most common culprit is simply not enough cooking time. Ensure the pork is completely fork-tender before you try to shred it. Give it another hour on low if needed! |
| Not Getting Crispy | Make sure your pan, broiler, or air fryer is hot enough before adding the meat. Also, avoid overcrowding the cooking surface – give the carnitas space to develop that lovely crisp! Ensure you’ve drained off most but not all the excess fat before crisping. |
| Too Salty/Bland | The reserved cooking liquid can be quite concentrated, so always taste after you’ve added it to the shredded meat. If it’s too salty, add a splash more orange juice or a touch of water. If it’s bland, a bit more cumin, oregano, or even a squeeze of lime can brighten it up. |
| Tough Texture | This usually points to insufficient cooking time or the fat not having enough time to render properly. Low and slow is the name of the game here; just let it cook until it’s truly fall-apart tender. |
Serving Your Glorious Carnitas: Ideas Beyond Tacos
While tacos are undeniably divine with these carnitas recipe, I love getting creative and exploring all the delicious possibilities! Here are some of my favorite ways to serve up this flavorful pork:
- Ultimate Carnitas Tacos: Pile generous amounts of crispy carnitas onto warm corn tortillas. Top with quick-pickled red onions (just thinly sliced red onion, a splash of vinegar, pinch of sugar and salt – let sit 15 mins!), fresh salsa verde, a sprinkle of cilantro, and a squeeze of lime. Pure perfection!
- Hearty Carnitas Bowls: Create a vibrant bowl with a base of fluffy rice (cilantro-lime rice is divine!) or fluffy quinoa. Top with your crispy carnitas, black beans, corn salsa, avocado slices, and a drizzle of your favorite creamy dressing or salsa.
- Cheesy Carnitas Quesadillas: Spread a layer of crispy carnitas and shredded Monterey Jack or cheddar cheese between two flour tortillas. Pan-fry until golden brown and the cheese is wonderfully gooey. Serve with sour cream and salsa for dipping.
- Carnitas Nachos: Layer tortilla chips with shredded carnitas, black beans, corn, and plenty of cheese. Bake until bubbly, then top with jalapeños, pico de gallo, avocado crema, and a dollop of sour cream.
- Carnitas Burrito Filling: These carnitas are the star of any burrito! Combine with rice, beans, cheese, salsa, and crema for a seriously satisfying meal.
- Unique Applications: Ever thought of carnitas pizza? Sprinkle them over your favorite pizza dough with a tomato or BBQ sauce base and cheese. They’re also fantastic stuffed into baked sweet potatoes with a dollop of Greek yogurt or sour cream, or even stirred into a comforting pasta dish.
Make-Ahead Magic & Storing Leftover Carnitas
One of the best things about this carnitas recipe is how beautifully it plays with meal prep! You can absolutely make the carnitas entirely ahead of time.
To Store: Once cooked and shredded, allow the carnitas to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. The reserved cooking liquid should also be stored separately in an airtight container in the fridge.
To Reheat & Crisp: To revive that amazing crispy texture, reheat the carnitas in a skillet over medium-high heat with a tablespoon or two of the reserved cooking liquid. Stir occasionally until heated through and crisped to your liking. You can also use your broiler or air fryer as described in the “Crispy Carnitas Perfection” section.
Freezing: For longer storage, freeze cooled carnitas in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating as described above.
Meal Prep Strategy: Make a big batch on the weekend. Then, throughout the week, you’ll have perfectly cooked carnitas ready to go for quick tacos, easy lunches, or speedy dinners. Just reheat and serve!
Frequently Asked Questions About Carnitas Recipe
Can I use a different cut of pork?
While pork shoulder (or butt) is ideal for its fat content, you could try pork loin if you’re looking for a leaner option, but be aware it may not be as tender or moist. You’ll likely need to adjust cooking times.
What if I don’t have a slow cooker?
No problem at all! You can adapt this recipe for oven braising or stovetop simmering. Sear the seasoned pork, then add your liquids and aromatics to a Dutch oven or heavy pot. Cover and cook low and slow until tender, as mentioned in the “Beyond the Slow Cooker” section.
How do I skim the fat effectively?
The easiest way is to let the reserved cooking liquid cool slightly in a container. The fat will solidify on top, making it simple to lift off with a spoon. Alternatively, use a ladle to scoop fat from the surface while it’s still warm.
Can I make this ahead of time?
Absolutely! This is a fantastic make-ahead meal. Cook and shred the carnitas completely, let them cool, and store them in the refrigerator for up to 4 days. Reheat and crisp them just before serving for the best texture.
Conclusion & Your Carnitas Creations!
And there you have it – a truly magnificent carnitas recipe that proves incredible flavor doesn’t need to be complicated! I just love how this dish brings a touch of authentic joy to my table, and I’m so hopeful it will do the same for yours. It’s a testament to the fact that with a little patience and a few simple ingredients, you can create something truly spectacular. tag us on social media! Happy cooking, and don’t forget to explore more delicious recipes right here at The Meal Craft!
